Because soy milk is made every day now, I have been thinking about a question: how to make bean dregs delicious? I once tried to make black beans into nutritious meals: after making soybean milk, I made bean dregs batter with black bean dregs, high-gluten flour and salt and pepper, and then burned it into soft cakes. Salt and pepper are used to cover up the strong beany smell of black beans. Black beans are the most nutritious among beans, but their beany smell is also the most unacceptable to me. The taste and plasticity of bean dregs are not good, and soft cakes are really soft and chewy. Today, I tried to make brown sugar bean dregs steamed bread with yellow bean dregs, high-gluten flour, yeast and brown sugar, but the fermentation speed was much slower than that of pure high-gluten flour, and it was not well formed and tasted bad. My mother used to cook rice or porridge with bean dregs. I think this is also the easiest way to operate, save trouble and not feel bad at present.